Jo Ann's Easy Tenderloin

 

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Choose 1 top quality whole tenderloin, 3 1/2 to 4 pounds - lesser grades of meat or bull tenderloin will not result in a memorable meal.  Make sure your tenderloin is well trimmed and that the silver has been removed.

Season the meat with salt and pepper or Cavender's Greek Seasoning.

Cover the tenderloin with 5 strips of bacon and secure them to the meat with toothpicks. 

Insert a meat thermometer.

Place the meat on a roasting rack in an oven that has been preheated to 350° F  Do not cover.

Roast the meat for about 45 minutes, until the internal temperature reaches 145° F for medium rare to medium.

Allow the meat to rest on a cutting board for about 20 minutes before slicing and serving.

 

 

 

 

 

 

 

 

 

 

 

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